200g white starter (100% hydration)
11 hr RT ferment
1000g levain (all of the above)
1240g cool water
25g Extra Virgin Olive Oil
50g poppy seeds
50g chia seeds
45 min autolyse (flour and water, then add levain and the rest of the ingredients)
2 hours bulk with S/F every 30 min
3 hour retard in the fridge
Scaled, shaped and transferred to proofing baskets.
12-hour cold ferment
Baked for 30 minutes with steam at 230C then lowered to 200 for around 15-20 minutes.